I'm dragging out the decorations.........
The flowers are "perking" back up after the heat of the Summer.......
These are the lilies and Russian Sage that I planted this Summer and they've taken well and even thrived and grown
I just planted these mums this week.....they'll get bigger and spread out I hope. They're the hardy ones that can withstand the Winter and come back every year...hopefully!
I also made THE best quiche of my life last night! I kid you not....you have got to make this recipe as it is fantastic. It smelled great during the prep, while it cooked and it tasted better than any quiche I have EVER had and I've had a lot....my own and others and even fancy restaurants but none as good as this! I got the recipe from All Recipes my favorite place to get recipes as they are rated and reviewed by users. You can also change the number of servings and it automatically changes the amount throughout the recipe. It also has all the caloric and nutritional information you might need. It's a great site and I've used it for years. Recently, people have been sending me recipes on Facebook and Pinterest and they look great and sound great but some are absolutely awful! I don't have the time or the money to waste on bad recipes and I'm sure you don't either. So, when I give you a recipe it has to be 5 star in my book and of course, I have to have made it and eaten it myself! So, without further ado....here's the recipe and make it A.S.A.P.......you will not regret it! To give proper credit this recipe was devised by Bailey and I thank you!
The original recipe makes 1 9 inch quiche but I used a deep pie dish and it was to the top but I also happened to use a 16 oz package of frozen spinach instead of the 10 oz the recipe called for.
Spinach Quiche (prep 20 minutes, cook 40 minutes, ready in 1 hour)
1/2 cup butter
3 cloves garlic, chopped
1 small onion chopped
1 10 oz package frozen chopped spinach, thawed and drained ( I used a whole 16 oz bag and it worked)
1 (4.5 oz) can mushrooms, drained
1 (6 oz) package herb and garlic feta, crumbled (I used plain feta as it was what I had on hand)
1 (8 oz) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
1. Preheat oven to 375 degrees F (190 degrees C)
2. In a medium skillet, melt butter over medium heat. Saute onion and garlic in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to combine with spinach. (I just lifted the spinach up in places...I did not stir it)
4. Bake in preheated oven for 15 minutes. Sprinkle the remainder of the cheddar cheese on top and bake an additional 35 - 40 minutes, until set in center. Allow to stand 10 minutes before serving.
My last WIP is this little bit of crochet but you'll have to tune in later to find out what it will be....actually it's almost done.....you'll never guess! LOL!